- yolks - 7-10 pieces (it is possible to cook from whole eggs (5-6 pieces), but I had a lot of yolks left from the preparation of the glaze on the cake (since I used only proteins), and I decided to make them an omelet according to the original prescription :))
- cream - 50 milliliters
- spinach - 300 grams
- starch - 1 teaspoon
- sweet pepper bulgarian - 1/2 Pieces
- parsley, dill - 1 To taste
- Cheese hard (with a creamy taste) - 150 Grams
- salt, pepper - 1 To taste
Spinach and greens cut. Sweet peppers cut into thin plates - as for pizza. Grate the cheese on a large grater. Dissolve starch in cream. Add spinach, greens, yolks, salt, pepper. mix thoroughly Pour the mixture with herbs on a baking tray (or in a large rectangular-sized baking dish), covered with parchment. To bake at 180 gr. min. 10, should be baked, but not crusted. Pulling out the grate with a pan (half tray) half from the oven, so as not to get burned, quickly spread the pieces of pepper over the surface of a variegated omelet and cover with a layer of cheese. We put it in the oven for another 1-2 minutes, reduce the heat to a minimum and watch for the cheese to melt, but not baked in a crust. We take out the form from the oven, shift the resulting rectangular omelette onto the board by the edges of the parchment. With the help of parchment, we begin to fold our roll. The resulting roll can immediately cut into portions and serve warm. Or you can directly in the parchment where the omelet was baked wrapped in a food film and put into the fridge so that the filling glues the roll, at least for an hour and served chilled - also very tasty! Omelette roll can be taken to the nature - this wonderful snack in the fresh air flies first - while the main dish is cooking !.
Servings: 4-5